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Sheet Pan Chicken with Apples and Kale
Ingredients
  • measuring cup Servings: 4
  • 4 teaspoons olive oil, divided, plus more for the pan
  • 1 tablespoon homemade or store-bought ras el hanout (may substitute garam masala; see related recipe and Where to buy)
  • 1 teaspoon ground sumac (may substitute the finely grated zest of 1 lemon plus a pinch of fine salt)
  • ¾ teaspoon fine salt, divided, plus more as needed
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • Pinch ground harissa or ground cayenne pepper
  • 1 teaspoon honey
  • 2 large apples, preferably Honeycrisp
  • 2 lemons, one cut in half
  • 1 medium red onion (8 ounces), quartered
  • 8 large leaves curly kale, stemmed and torn into large pieces
  • 2 skin-on, bone-in chicken breast halves (1 ½ pounds total; may substitute 4 large bone-in, skin-on chicken thighs)
Note: Ingredients may have been altered from the original.
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